Serves 8 as an appetizer
7 T toasted sesame oil
7 T soy sauce
3 T balsamic vinegar
3 T sugar
1 tsp red pepper flakes
8 scallion thinly sliced
2 (8oz) container firm cubed tofu
½ cup carrots julienne
1 cup snow peas thinly sliced
1 (14oz) package Chinese Noodles
1 cup sprouts blanched
Mix first 6 ingredients in a large bowl to make your dressing.
Stir-fry the tofu in a non-stick skillet for 10 minutes or until lightly browned. Set aside.
Bring large pot of water to a boil. Add julienne carrots and cook for 3 minutes. Remove with a slotted spoon and rinse with cold water. Add snow peas to the boiling water, cook for 1 minute, remove with a slotted spoon and rinse with cold water.
Add noodles to the boiling water, separating them as you add to the pot. Cook 2-3 minutes until al dente. Drain and rinse with cold water. Add noodles to the marinade, stir well to coat, add carrots, snow peas, beans sprouts and tofu
Nutrition analysis per serving: 378 calories, 16g fat, 0mg cholesterol, 46g carbohydrate, 13g protein, 790mg sodium.